Cheese Fondue with Apples

4 Reviews
ADD YOUR REVIEW
Photo: Karry Hosford
Yield
9 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)
October 2002
RECIPE BY Cooking Light

We recommend Pink Lady apples, which don't discolor as quickly as other apples, for this fondue. Use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitute white wine.

Ingredients

  • 1/4 cup all-purpose flour
  • 3/4 cup (3 ounces) shredded Emmenthaler or Swiss cheese
  • 1/8 teaspoon ground nutmeg
  • 1 garlic clove, halved
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup dry white wine
  • 1 teaspoon kirsch (cherry brandy)
  • 3 Pink Lady apples, each cored and cut into 9 wedges

Nutritional Information

  • Calories 84
  • Caloriesfromfat 32%
  • Fat 3g
  • Satfat 1.8g
  • Monofat 0.7g
  • Polyfat 0.2g
  • Protein 3.4g
  • Carbohydrate 9.9g
  • Fiber 1.3g
  • Cholesterol 9mg
  • Iron 0.3mg
  • Sodium 80mg
  • Calcium 101mg

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.

Step 2

Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.

Step 3

Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.

Step 4

Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.

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Ratings & Reviews

jaguar28's Review

sallycat
October 20, 2012
Its 5 star if you add Gruyere cheese with the Emmanthaler - Rub the pot first with raw garlic, and add the shredded cheeses slowly - I use 2/3 Gruyere as the flavor is nuttier and sharper. Serve with chopped veggies and summer sausages/salami/ meats.

dphiebabe's Review

jaguar28
November 26, 2010
the recipe lacked flavor.. the texture was good but needed something more... if i make it again, i would probably mix some other variety of cheeses.

LindigoGirl's Review

dphiebabe
March 25, 2009
This is fantastic! I make it every year for a traditional fondue party. The key is to mix the flour and the cheese like the instructions tell you - then you don't get lumps! I have never found the wine taste to be overwhelming - perhaps I use a milder one? Anyway, we dip apples, veggies, summer sausage, and bread in our cheese fondue and love it.

sallycat's Review

LindigoGirl
November 28, 2008
This was just OK. My flour formed lumps that I was never able to whisk out. Let your liquid cool down a little before adding the cheese/flour mixture to avoid this. The wine was the overwhelming flavor of this dish, and I wish I'd added some herbs or something to help balance it out.
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